Xinhui red orange, also known as tea branch orange, has become a unique variety after hundreds of years of optimized breeding and Xinhui soil climate. The peel of red orange is rich in oil cells (rich in citrus oil), which is slightly spicy and sweet after soaking in water, and will be more fragrant over time.
Pu 'er tea is a unique national geographical indication product in Yunnan. It is made of Yunnan large-leaf sun-dried green tea under the protection of geographical indications, and it has unique quality characteristics by using specific processing technology within the protection range.
As the old saying goes, red orange tea is made of Xinhui red orange, which has the reputation of "thousand-year ginseng and hundred-year dried tangerine peel", and Yunnan aged Pu 'er, which is known as "the crown of losing weight in tea". It is made of pure natural materials and does not contain any additives.
Thirty-three purification standards, such as source planting, fresh fruit picking, citrus fruit cleaning and degradation, citrus peel processing, tea source control, tea cleaning, baking and drying, product packaging, storage management and shipment tracking. , covering all links in the whole industrial chain of citrus production, including planting technology, product research and development, production management, manufacturing technology, production conditions and other modules.
Every link, every working procedure and every step has established corresponding scientific and harsh standards and specifications, and everything is operated according to the standards to ensure the safety, hygiene and quality of citrus tea in all directions!
The red orange tea set has the functions of regulating qi, strengthening spleen and regulating stomach, eliminating dampness and resolving phlegm, and resolving food stagnation. The combination with Pu 'er tea, both in appearance and connotation, is natural and can be called a must.
Therefore, red orange tea not only tastes good, but also has good health care effect.
Let's share an old saying about how to soak red orange, which tastes the best;
Many people habitually cover their tea bowls with porcelain. After all, it is convenient and quick to cover a bowl when brewing, and the foundation of the soup leaves can be understood at a glance. Previously, we received feedback from General Manager Liu of Xingtai, Hebei Province. He tried many methods to brew the old-fashioned red orange and found that the teapot with a small belly was the most authentic. Is that really the case? Today, let's take a look at the contrast between the old proverbs of building a bowl and brewing in a teapot, big orange.
1. The tea consumption of the bowl cover and teapot is 8g.
Second, boil water to moisten tea 10 second. Gaiwanxing tea soup is light but turbid, and the tea soup brewed with purple sand is slightly thick but high in brightness.
Thirdly, because purple mud has certain adsorption, it has obvious purification effect on tea soup. Under the condition of the same amount of water injection and the same cooking time, the soup color of the teapot is slightly thicker than that of the covered bowl, and the covered bowl tastes stuffy, but sweet and mellow; However, the soup feeling of purple sand soaking method is relatively stronger, the aroma in tea soup is more obvious and the citrus aroma is more harmonious.
Cause analysis As we all know, the old tea head is a pectin-rich tea block produced in the fermentation process of cooked tea, which is tightly bonded and hard in texture. It is not easy to fully soak with the bowl cover, because the mouth of the bowl cover is generally large, and the temperature of the cover will drop rapidly when it is opened. The closed cover will form a completely closed space, which is not conducive to the precipitation of tea flavor. However, if the pot is brewed with a belly-sized purple sand tea set, because of the unique air permeability of the mud, even if the pot cover is completely closed, there are actually air holes around the pot body, which will not suffocate the tea; Coupled with the good thermal insulation of purple sand, relatively speaking, the old red orange with tea head can be soaked at a constant temperature for a long time, and at the same time, the dissolved substances are also rich, the aroma is not scattered, and the fragrance and taste of tea will be well preserved.
Therefore, citrus tea with good internal quality is delicious, but under the same conditions, the same brewing method and the same water, it is best to brew with a teapot! ! Is it simple? You can also try it in your spare time at home.
Natural ripe red orange peel, sweet and fragrant, coupled with naturally developed spring tea cooked tea, the entrance is smooth and mellow, and the tea fragrance and orange fragrance blend harmoniously.
Anyway, I'm going for a drink.